Zucchini is an elongated, cylindrical, usually green variety of summer squash.
Summer squash are in season during the summer, peaking near the end. Zucchini is a prolific grower yielding several squash per vine.
Look for summer squash that are firm and heavy for their size; the skin should be brightly colored and blemish-free. Because they are harvested earlier, smaller squash are more tender than larger ones and have thinner skins; choose squash that are less than eight inches long. Larger squash can be stuffed with a flavored ground beef and rice mixture like stuffed peppers, after scooping out the seeded center.
Refrigerate zucchini in a plastic bag for up to four days; do not wash until ready to use.
Sweet Zucchini Cupcakes
1 1/2 cups all-purpose flour (spooned and leveled)
1 cup packed dark-brown sugar
2 teaspoons Watkins Baking Powder
1/2 teaspoon Watkins Ground Cinnamon
1/2 teaspoon salt
1/2 cup coarsely chopped pecans or walnuts
1 zucchini (10 ounces), coarsely grated (1 1/2 cups)
1/3 cup vegetable oil
2 large eggs, lightly beaten
1 teaspoon Watkins Double Strength Vanilla Extract
Cream Cheese Frosting
- Preheat oven to 350 degrees. Line cups of a standard (12-cup) muffin tin with paper or foil liners. Set aside.
- In a medium bowl, mix together flour, brown sugar, baking powder, cinnamon, and salt. Mix in nuts.
- In another bowl, combine zucchini, oil, eggs, and vanilla; add to flour mixture, and mix just until combined (do not overmix).
- Divide batter evenly among cups. Bake until a toothpick inserted in the center of a cupcake comes out clean, 40 to 45 minutes.
- Cool in tin on a wire rack for 10 minutes; turn cupcakes out, right side up, and cool completely. Meanwhile, make frosting. Using an offset spatula or butter knife, spread frosting on cupcakes.
Cream Cheese Frosting
4 tablespoons room-temperature unsalted butter
4 ounces room-temperature bar cream cheese
2 cups confectioners’ sugar
1 teaspoon Watkins Pure Vanilla Extract
In a medium bowl, with an electric mixer, beat butter and cream cheese until smooth. Add confectioners’ sugar and vanilla extract; beat until light and fluffy. Refrigerate until ready to use, up to 1 day. Makes enough frosting to frost 12 cupcakes.
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